It is vital that everybody who works with food in any capacity has a clear understanding of food safety, good hygiene and how to avoid contamination.
Developed in partnership with Loughborough College, our Food Safety Level 2 course explores food safety at every stage of the process from purchase to serving. Each module focuses on a stage in the HACCP process.
Through the use of videos, check point questions and interactivity, the course covers food safety hazards and demonstrates how good practice in the workplace controls the risk to food safety.
Our Food Safety Level 2 course contains 7 modules
Our Food Safety Level 2 course contains 7 modules
This module introduces some of the key principles of food safety. It explores food poisoning, who is most in danger from it (high risk groups), the main hazards to food safety and the food safety management system HACCP (Hazard Analysis and Critical Control Point).
Food can be contaminated before, during and after a delivery, and at any stage in the production process. It is important to make sure the highest food safety standards are maintained at all times. This module explores prevention of contamination at the delivery and storage stages and the legal requirements.
With the threat of contamination, it is important to know how to correctly store food products. This includes temperature control, hazard control and making sure you have the correct storage areas for the food. This module covers the key points to consider to lower the risks and store food safely and efficiently.
This module explores the key hazards and control measures in food preparation. It covers hygiene and making sure you are fit for food handling work, as well as steps you can take to reduce the risks in the workplace, like colour-coding equipment and segregating different types of food.
Bacteria multiply rapidly in the “danger zone” of temperatures, so it is important to follow cooking and cooling processes very closely. This module looks at how to cook and cool food at the right temperature and for the right amount of time. It also covers monitoring techniques.
Without correct handling and serving procedures, food can become contaminated, risking giving people food poisoning. This module covers temperature control, cold holding, hot holding and reheating. It also addresses risks of cross-contamination from incorrect food handling and the cook-chill and cook-freeze methods.
Food waste and pests are a source of contamination. The hazards of waste and pests can be managed by hygienic waste storage and disposal, good housekeeping, and pest control. This module explains how to minimise the risks from pests and how to dispose of food waste hygienically.
Learners are assessed via a multiple-choice quiz at the end of each Food Safety module. To pass, they must score 80% to receive a GOOD food safety rating. Should they score 100%, this will be upgraded to an EXCELLENT food safety rating.
By answering questions correctly, they lower the contamination risks – resulting in unhappy bacteria, which is good. But incorrect answers will increase the contamination risks – resulting in lots of happy bacteria, which is bad for food safety.
Learners who pass all assessments in the Food Safety course receive a certificate of achievement.
| Number of Learners | Cost (per year) | |
|---|---|---|
| 1 - 10 | ||
| 11 - 20 | ||
| 21 - 50 | ||
| 51 - 100 | ||
| 101 - 150 | ||
| 150+ | ||
| Number of Learners | Cost (per year) | |
|---|---|---|
| 50 - 100 | ||
| 101 - 200 | ||
| 201 - 300 | ||
| 301 - 400 | ||
| 401 - 500 | ||
| 501 - 750 | ||
| 751 - 1000 | ||
| 1001 - 2500 | ||
| 2501 - 5000 | ||
| 5000 - 10,000 | ||
| 10,000 + | ||
Included Features
If your workplace deals with food, food safety is absolutely vital. Any slippage can have serious consequences for the health of customers and staff, as well as your business’ reputation. Every employee who works with food needs to have a solid understanding of food safety and how to put it into practice.
Good quality food safety training is an investment that benefits staff, businesses, and of course the customers who will be safer when eating food they have purchased.
Food safety is important because it protects us all from the harmful effects of food poisoning. It is also vital to protect people who suffer from food allergies and prevents cross-contamination. There is a legal and moral case to prioritise food safety and it makes good business sense too.
The principles of food hygiene help to ensure no harmful effects come from eating it. They include avoiding contamination of cooked food via raw food, making sure allergens are not unnecessarily mixed with other foods and preventing contamination by contact with humans or animals. Following these principles ensures food safety.
Food storage is important because it prevents cross-contamination and preserves the food for longer. Food that has been stored correctly is safer to eat, more nutritional and more likely to last longer. All staff should be trained on how to store different types of food, including at the correct temperatures.
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